Jack Daniel’s Chocolate Chip-Praline Cake Recipe

Jack Daniel’s Chocolate Chip-Praline Cake Recipe

We'll take our JD cake with buttered whiskey glaze

When it comes to Southern cooking, there are few dishes that can't be improved with a little Jack Daniel's. Cookbook author, food and drink writer and Food Republic contributor Chris Chamberlain loaned us this chocolate chip cake recipe from his new book, The Southern Foodie.

When it comes to Southern cooking, there are few dishes that can’t be improved with a little Jack Daniel’s. Cookbook author, food and drink writer and Food Republic contributor Chris Chamberlain loaned us this chocolate chip cake recipe from his new book, The Southern Foodie, which, by the way, sold like hotcakes on QVC.

Besides, we’ll eat just about anything if you drizzle hot buttered whiskey glaze over it. Hand us that pork chop. Let’s get weird.

Jack Daniel’s Chocolate Chip-Praline Cake Recipe

Prep Time:
30 minutes plus cooling

Cook Time:
1 hour, 15 minutes

Level of Difficulty:
Easy

Serving Size:
16

Ingredients

For the cake

2 1/4
cups
all-purpose flour

2 1/4
teaspoons
baking powder

1/2
teaspoon
salt

2
sticks
unsalted butter

2
cups
brown sugar, firmly packed

4
large
eggs

1/2
cup
Jack Daniel's Tennessee Whiskey

1
cup
pecans, chopped

3/4
cup
chocolate chips

For the buttered whiskey glaze

4
tablespoons
unsalted butter

2
cups
confectioner's sugar

3
tablespoons
Jack Daniel's Tennessee Whiskey

1
teaspoon
vanilla extract

Directions

For the cake:

Preheat the oven to 325°.

Grease a 10-inch tube pan. Combine the flour, baking powder and salt in a medium bowl.

Melt the butter in a large saucepan over low heat.

Remove from the heat and stir in the brown sugar, eggs, flour mixture, and whiskey, stirring well after each addition. Pour the batter into the prepared pan.

Sprinkle evenly with the pecans and chocolate chips. Bake about 1 hour, until the center of the cake is firm and the edges begin to pull away from the side of the pan.

Cool in the pan for 10 minutes. Turn out onto a wire rack and cool completely. Drizzle with the glaze.

For the glaze:

Melt the butter in a small saucepan over medium heat. While still on the burner, stir in the sugar, whiskey, and vanilla.